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Apple Cake Cupcakes with Mascarpone Frosting

  • Author: Bake to the roots
  • Prep Time: 35
  • Cook Time: 40
  • Total Time: 90
  • Yield: 12 1x

Ingredients

Scale

For the filling

  • 2 apples
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 tsp. cinnamon
  • pinch of cardamom
  • pinch of salt
  • 1/4 cup cornstarch
  • 1/2 cup (120ml) water

For the cupcakes

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp. baking powder
  • 1/2 cup (120g) butter, at room temperature
  • 5/8 cup (125g) sugar
  • 1 tsp. vanilla extract
  • 1 tsp. ground cinnamon
  • pinch of salt
  • 3 eggs, at room temperature
  • 3 tbsp. milk

For the frosting

  • 8.8 oz. (250g) mascarpone
  • 1 cup (120g) confectioner’s sugar
  • 1 tsp. vanilla extract

For the decoration

  • caramel sauce (otional)

Instructions

  1. Start with the filling. Peel, core and dice the apples. Add to a bowl and mix with the lemon juice so the apples won’t brown. In a small saucepan mix the sugars with cinnamon, cardamom. salt and cornstarch. Add the water and mix until combined. Bring to a boil. As soon as the mixture thickens to a pudding, add the diced apples and mix. Reduce the heat and let everything simmer for about 20 minutes until the apples are soft – stir from time to time. Remove from the heat and let cool down completely.
  2. Preheat the oven to 350˚F (180°C). Line a muffin tin with 12 paper liners and set aside. Mix the flour with baking powder and set aside.
  3. In a large bowl mix butter and sugar on high speed until light and fluffy. Add vanilla extract, ground cinnamon and salt – mix until well combined. Add the eggs one at a time and mix after each addition until well combined. Sift the flour mixture into the bowl, add the milk and mix everything until just combined – do not overmix. Fill the paper liners about 2/3 full and bake for 18-20 minutes or until a toothpick inserted in center comes out clean. Take out of the oven and let cool down for some time in the muffin tin, then remove and let cool down completely on a wire rack.
  4. Add the mascarpone and vanilla extract to a bowl and mix until combined. Sift the confectioner’s sugar on top and mix until combined – do not overmix, or the frosting will get liquid. Fill into a piping bag with star tip and set aside.
  5. Cut a hole in each cupcake with a cupcake corer or knife and fill up with apples. Decorate with a small swirl of frosting. If you like, you can drizzle some caramel sauce on top.

Notes

  • Enjoy baking!